Tuesday, July 26, 2011

Rotiboy - Sweet Coffee Bun recipe



Rotiboy-Sweet Crispy Coffee Bun Recipe

"Founded in Bukit Mertajam, Penang, Malaysia in 1998, the first Rotiboy was a neighbourhood bakery which baked fresh breads and loafs for household, kids to bring to school, cakes for birthdays celebrations, home-makers were our best friends. We've been growing ever since, and our brand has evolved into specialty stores and bakery cafe concept stores at over 150 stores throughout Asia. .." Rotiboy.com

We had this Rotiboy many times....and we bought it again  this winter at the Jakarta International Airport on the way home. They were so tasty.... crispy on the outside and soft inside.
I found this recipe online  that the buns turned out very close to the original. The Rotiboy consists of three yummy parts of filling, topping, and sweet dough. You can smell the coffee aroma while baking the buns...it is best to eat them warm from the oven. 

It is fine to make the filling and the topping ahead and store in refrigerator.

Filling

3 oz unsalted butter, room temperature
3 oz salted butter, room temperature
1 oz brown sugar

Directions



Butter filling
With an electric mixer,  mix butter and brown sugar for three minutes, pipe on a plate. Keep refrigerated until ready to use.

Topping

7 oz softened unsalted butter
7 oz castor sugar (fine grain)
3 eggs
2 tablespoon instant coffee dissolved with 1 tablespoon water
7 oz all purpose flour
a pinch of ground cinnamon

Directions

Beat with mixer on medium speed until butter and sugar are light and fluffy, around 5-8 minutes.
Gradually beat in eggs, beat for another 5 minutes. At this point make sure all the sugar has dissolved, if not beat couples more minutes.
Add in coffee mixture, sift in all purpose flour and mix on low speed.
Put in piping bag and refrigerate.

Sweet bun dough

4 1/2 cups bread flour
3 oz confection sugar
1 teaspoon salt
1 1/2 packages  ( 1/4 ounce each )  active dry yeast
2 tablespoons bread improver ( vital wheat gluten )
1 egg
11/4 cup milk, warmed
2 oz softened unsalted butter

Directions

Mix 1/2 of the flour, confection sugar, yeast and salt in electric mixer with the beater on low speed for 1 minute.
Add egg and warm milk and mix on low speed for another minute.
Mix in butter and run on medium speed for 8 minutes until dough forms like spider web.
Change to dough hook and add the rest of the flour slowly.
Mix five minutes more on medium speed until soft, smooth and elastic (but not sticky) dough forms.



The dough should looks like this



Divide the dough into 2 oz  portions you will have 17 portions.  Roll each portion into a ball, use butter to grease your palm so it won't stick. Cover the balls of dough and leave to rest for 10 minutes.






To shape and fill the Rotiboy buns, flatten a ball of dough with the palm of your hand.
Place a ball of filling in the center of the sweet dough.



Gather the edges and pinch to seal. Make sure to seal well or the filling will come out during baking.
Pat into shape and place them on a greased foil on the baking tray.

Repeat with remaining portions of dough.
Place each bun about 3 inches apart on your baking trays. Cover and prove for 45 minutes in a warm place.

Preheat oven 390 F
Bring out Rotiboy topping and let in room temperature for several minutes before use. Pipe the topping on the buns in a spiral shape, starting from the center.



Bake in the oven for 15 minutes until its golden brown.... serve while warm....enjoy!




 

8 comments:

  1. Hi, I'd like to ask, is it possible to substitute baking powder instead of yeast? Thanks

    ReplyDelete
  2. I would not recomend it for this recipe. Only use yeast for bread.
    I know some people substitute yeast with baking soda + lemon juice, but I didn't try it yet.
    Let me if you tried this.

    ReplyDelete
  3. Hi

    Your roti boy so lovely! Can I ask if I can use salted margarine instead of unsalted butter for topping? And if you got punch out the air from dough after first proofing?

    ReplyDelete
  4. Thank you :)
    Yes , you can substitute for unsalted butter /margarin, just omit salt. In this recipe the sequence happen when the dough divided in small portion. Let it rest 10 minutes and flatten. Be careful don't bake them all if you can't eat them all at once. The texture of the topping is best when warm and tend to change texture if sitting too long.

    ReplyDelete
  5. Thank you for your fast reply! The topping is it will turn damp if sitting too long? I had a friend whose always turn out that way the next day after baking and we could never find out why.

    ReplyDelete
  6. You are very welcome! Yes, I quess that is why the Original Rotiboy sell them fresh baked. I usually store the rest of unbake in fridge for few days and put in room temperature before bake them. It turn out fine.

    ReplyDelete
    Replies
    1. Hi, Nice to see the pictures and recipe that you provided, but i have a question here how come your bread only proof for one time instead of two? Normally bread after form a dough we need to proof for an hour before we divided to the portion we want, then we proof it again the second time before we brush the egg wash and bake it.

      Delete
  7. Hi Alice, Thank you. For this recipe it only proof once, I didn't try to proof them twice yet. Some say proofing once so the flavor of yeast more intense. Please let me know if you already try this recipe by twice proofing method.

    ReplyDelete

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